Combine the olive oil, red wine vinegar, Worcestershire sauce, salt and freshly ground black pepper in a non-reactive container or zipper sealable plastic bag. Add the skirt steak to the bag and massage the marinade into both sides of the meat. Refrigerate for 6 hours to overnight, turning the bag over halfway through the marinating process.

To make the dressing, combine the balsamic vinegar, honey, Dijon mustard, salt, pepper, and parsley in a bowl or food processor. While mixing or processing, slowly add the olive oil and whisk (or process) until the dressing is thickened and emulsified. Chill until ready to use.

Remove the skirt steak from the marinade and discard the marinade. Let the steak rest on the counter for 30 minutes before cooking.

Pre-heat an electric grill, an outdoor grill or a grill pan to medium-high heat. Brush the corn on the cob and the onion slices with a little olive oil. Add the corn to the grill first. After about 5 to 7 minutes, add the onion slices and the skirt steak to the grill. Grill the meat for 10 to 12 minutes (depending on your desired degree of doneness and how thick your steak is) flipping the steak halfway through the grilling process. For medium-rare, the steak should read 125°F with an instant-read thermometer.

Remove the steak and vegetables from the grill. Let the steak rest for 10 minutes. Remove the corn kernels from the husk and roughly chop the onions.

Assemble the salad by combining the Romaine lettuce and arugula in a large bowl. Add the corn kernels, grilled onions, Campari tomatoes, and diced avocado. Drizzle with some dressing and toss to coat the salad. Season with salt and freshly ground black pepper. Thinly slice the steak across the grain and add it to the salad. Top with the crumbled blue cheese and the crispy fried onions and serve immediately.